BURMA ~ Spicy Meatball Curry
In Myanmar {formerly known as Burma}, people enjoy rice as their main food. It comprises about 75% of their diet, and is served with meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement the meal. During meals, all the dishes are laid out on the dining table and served together so that diners can make their own choices and food combinations. Although the dishes are prepared in a variety of ways, the most common method is to cook meat or fish in oil, seasoned with pounded onion, garlic, ginger, turmeric, chili and spices, and simmer until all or most of the water evaporates. The essential and most popular condiment is a kind of relish made from preserved fish or prawn, served with chili powder.
BURMESE SPICY MEATBALL CURRY
Serves 4
1 pound lean ground beef
2 teaspoons rice flour
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon fish sauce
1 medium jalapeno, diced
1 teaspoon fresh ginger root, finely chopped
1 clove garlic, finely chopped
1 medium onion, finely chopped
2 tablespoons peanut oil
1/2 teaspoon lemongrass
1/2 teaspoon red pepper flakes
1/2 cup tomatoes, chopped
2 teaspoons tamarind paste, soaked and strained
1 cup water
Mix first part of ingredients including the jalapeno in large bowl. Chop the ginger, garlic and onion finely and add to meatballs. Prepare meatballs to 1 inch in diameter. Slightly flatten on the ends. Makes about 20. Heat oil and lightly brown meatballs about 2 mintues. Remove and set aside. In the same oil, fry lemongrass and pepper flakes over moderate heat for 2 minutes. Add tomatoes and stir fry 2 minutes. Add meatballs, tamarind liquid and water. Cook curry over moderate/low heat for 15 minutes or until sauce is thick. Serve with rice.
Source: "Recipes From The Golden Land - The Burmese Kitchen" by Marks